INGREDIENTS

Vegetables

  • 1 small kabocha or acorn squash
  • 2 Tbsp. fresh lemon juice
  • 4 tsp. honey
  • 3 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 2 cups brussels sprouts, trimmed, halved
  • 2 Tbsp. unsalted butter
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 garlic clove, lightly crushed
  • 2 Tbsp. white balsamic vinegar

Vinaigrette

  • ¼ cup red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 1 small garlic clove
  • 1½ tsp. crushed red pepper flakes
  • 1½ tsp. dried oregano
  • ¼ cup plus ⅔ cup extra-virgin olive oil

Assembly

  • 1/2 cup chickpeas, rinsed
  • Kosher salt
  • 2 scallions, thinly sliced
  • 1/2 cup Goose on the Loose Pork Venison with Cranberry and Pink Peppercorn, sliced ⅛" thick, slices cut into quarters
  • 1 cup chopped caciocavallo cheese
  • 1 cup Castelvetrano olives, pitted
  • ¼ cup chopped dill
  • 4 cups torn mixed radicchio leaves
  • 4 cups torn Little Gem or romaine lettuce
  • ½ cup finely grated ricotta salata
  • ¼ cup pomegranate seeds

PREPARATION

Vegetables

  • Place a rack in the middle of oven and preheat to 176° C. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1½ hours. Let cool.
  • Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
  • Do Ahead: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.

Vinaigrette

  • Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes
  • Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.
  • Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
  • Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.

Assembly

  • Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.
  • Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
  • Serve salad topped with ricotta salata and pomegranate seeds.